I made pancakes for breakfast this morning. For years, we were a Bisquick family. Bisquick met our pancake “needs.” It was easy, quick and tasted okay. But, sometimes the kids wanted pancakes, and we would be out of Bisquick, so the kids would have to eat something else. Then a friend told me she made pancakes from scratch, because she always had the ingredients on hand for scratch pancakes, but didn’t always have pancake mix. She gave me her recipe, and I haven’t made Bisquick pancakes since. This recipe is almost as easy, with only a couple other steps, and the results are delicious.
My kids love the scratch pancakes. I’m afraid this pancake recipe is one of the growing number of foods my kids will only eat from scratch like, macaroni and cheese and refried beans. Luckily these recipes don’t take much more effort, and I like knowing what goes into my food, even if it is butter!
Now, if you want to know about one mom’s journey into cooking with only one ingredient food, check out The Slow Cooking Experiment. I think Veronica is very brave to take this journey!
2 cups all purpose flour
1 teaspoon salt
4 Tablespoons granulated sugar
4 teaspoons baking powder
1 ½ cups cold milk
4 Tablespoons butter, melted and cooled
Mix dry ingredients in a medium bowl. Beat eggs in another bowl, and add milk and mix. Slowly whisk in melted butter. Add the egg mixture to the dry ingredients and mix just until all ingredients are wet, and no large lumps remain. Do not over mix.
Heat a non-stick griddle on medium-high heat. Add the batter to the pan for desired-sized pancakes. Cook until bubbles no longer flow to the surface of the batter, then flip. Serve hot with butter and syrup (and sliced bananas if you’re like me).